2021 Beef + Lamb Ambassador Chef, Norka Mella Munoz was head chef at Kinloch Manor & Villas when she shared one of her favourirte pairings of lamb with lentils to celebrate National Lamb Day.
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2021 Beef + Lamb Young Ambassador Chef Sam Heaven, designed this lamb dish to tell the diner about where he grew up. He wanted to use the products from his environment to tell the story on the plate. He grew up on an olive grove with beehives and lambs in the paddocks and has included all of these ingredients.
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Beef + Lamb newly crowned 2021 Young Ambassador Chef, Sam Heaven, took some time out from the big city lights of Auckland and journeyed to the deep south to learn a little bit more about growing lamb in New Zealand.
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Is there anything more disheartening than seeing food that you’ve worked so hard to source, create and cook going in the bin for landfill? But did you know reducing food waste from customers’ plates is one way we can do our bit to address climate change?
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Our farmers do a wonderful job of feeding the nation and the world, especially when it comes to New Zealand lamb! They started it and luckily for us we have a wealth of talented chefs in New Zealand who know how to finish it - on the plate! So what do our chefs find so special about working with New Zealand lamb?
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When a new opportunity appeared on Chef Norka’s radar she saw it as a step up in her career but added that it was difficult to leave Mangapapa as she had such an awesome team who she looked upon as family.
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May 24th marks National Lamb Day and New Zealand lamb has come a long way since the first shipment left our shores back in 1882. It is widely used around the globe but how has it evolved on menus over the years?
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Ever thought of cooking with sweetbreads but not sure how to start? Ambassador Chef Jack Crosti explains how to get the best out of this cut of offal and why it’s good to be using every part of the lamb.
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As a Beef + Lamb Ambassador Chef, it comes as no surprise that Phil Clark knows his way around a cut of meat. But sometimes it takes sitting down to a four-course beef and lamb menu to really appreciate the art that is his cooking
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Sam Heaven from the Park Hyatt in Auckland has cooked, carved and plated his way into the Beef + Lamb New Zealand hall of fame. Sam has won the title of Beef + Lamb Young Ambassador Chef after a 90-minute cook-off against the other two finalists – Ashley Knudsen from No. 7 Balmac in Dunedin and Lyall Minhinnick from Fleurs Place in Moeraki, held recently at Homeland – Peter Gordon’s new cooking school in Auckland.
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For twenty-five years, Beef + Lamb New Zealand have been making rock stars out of their Ambassador Chefs and now it’s the turn of the next generation to step up and shine, as Beef + Lamb New Zealand seek out the very first Young Ambassador Chef.
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We are delighted to announce that Provenance Meats and Shortlands Station will be supporting the 2021 Beef + Lamb Young Ambassador Chef by sponsoring a farm visit and the sharing of knowledge on their regenerative farming practices which produce outstanding New Zealand lamb.
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To showcase the best beef dishes on a menu, chefs needs to start with an amazing product. New Zealand farmers are renowned for growing the best beef in the world and Greenstone Creek have taken that a step further by creating an exceptional range of beef which is free-range, hand-selected, aged and has a marble score of 4+, to create the ultimate eating experience.
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With the challenges that Covid-19 has brought this year, Beef + Lamb New Zealand are delighted to announce that they will be carrying over their four current Ambassador Chefs – Tejas Nikam, Paddock to Plate Waikato; Phil Clark, Phil’s Kitchen; Jack Crosti, Mela; and Norka Mella Munoz, Mangapapa Hotel into 2021.
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The Hawkes Bay greeted us with a cloudless blue sky and the brilliant sunshine that it is well known for. As we pulled off the main road and drove up the treelined driveway to Mangapapa Hotel, there was an immediate sense of serenity, of slowing down and stepping back in time.
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We asked Amassador Chef, Phil Clark, what his favourite new menu dish is and he says without a doubt it’s his new lamb dish which is getting him the most excited. He loves it when the orders come through for this dish as it’s a lot of fun to plate up. The dish features a New Zealand lamb loin with glazed lamb neck, Jerusalem artichoke, crispy cabbage and red onion and berry jam
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With the change of seasons comes the changing of menus and the move from a winter menu to a lighter fresher spring menu brings a lot to be celebrated. We asked Ambassador Chef, Phil Clark of Phil’s Kitchen in Auckland how he goes about creating a new menu. He said inspiration always starts with the produce and what is in season.
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Opening a new restaurant amidst a global pandemic is not for the faint hearted. There is a certain element of risk involved at the best of times but with Covid-19 hitting the hospitality industry hard this year, it was a real challenge for Beef + Lamb Ambassador Chef Tejas Nikam to take on.
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There has been a lot going on behind the scenes at Pita Pit recently. A tasty collaboration of meaty proportions to be exact! When chefs Jack Crosti and Tejas Nikam get together you can bet your taste buds that something incredible is going to be created.
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From the Kitchen is our quarterly newsletter which goes out to the Foodservice Industry nationwide. If you missed our latest issue or would like to sign up to receive this straight to your inbox, then read on….
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